Cooking Steps

Fried pumpkin seeds

Fried pumpkin seeds

There are a lot of food materials to be discarded in the kitchen. As long as your hands are a little diligent, they can become delicious. A few days ago, I made a pumpkin cup, dug out the seeds inside, dried them and fried them. In my spare time, I took them out and knocked them. I feel more comfortable than eating and buying them.Efficacy of pumpkin seeds: fragrant, mild in nature and slightly sweet in taste. Indications: insect repellent and detumescence. For postpartum hand and foot edema, whooping cough, hemorrhoids, prevention and treatment of prostate diseases, relief of static angina pectoris and diabetes.
Main Ingredients
Auxiliary Ingredients
Stir fry over low heat.
-- Cooking Steps --
Fried pumpkin seeds
Step 1 . Dig out pumpkin seeds, soak them in water, remove the mucus on the seeds, and remove the non solid seeds. The soaking time is very casual. You can wash it immediately if you have time, but you can soak it for half a day if you don't have time.
Fried pumpkin seeds
Step 2 . When cleaning, remove the pulp on the seeds. It doesn't matter if it's not clean. Pure natural plant fiber is also a good thing.
Fried pumpkin seeds
Step 3 . Rinse it three or two times. The water will no longer turn yellow. Take it out and dry it in the sun. It takes several days to dry it thoroughly. During this period, you can turn it over several times. The melon seeds will not dry and will not be crisp when fried.
Fried pumpkin seeds
Step 4 . After drying, it's just a disc.
Fried pumpkin seeds
Step 5 . Put 1 gram of salt in the pot, heat it up and put a little thirteen incense.
Fried pumpkin seeds
Step 6 . Pour in the melon seeds and stir fry constantly.
Fried pumpkin seeds
Step 7 . Stir fry until the melon seed shell changes color to dark brown, and it will be cooked when it has fragrance. It doesn't matter if some of the shells are blackened. The color in the photo is a little less.
Fried pumpkin seeds
Step 8 . After frying, there will be a little salt and thirteen spices on the shell, a little taste, and most of the salt will still be scattered in the pot. After cooling, you can eat it.
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